Lake trout are abundant, fun to catch, and, contrary to popular belief, make for great eating. If handled and prepared properly, the meat is mild and flakey without a trace of “fishiness.” While it ...

Trout, with its delicate, flavorful white flesh, has found its way into a variety of dishes at restaurants and on dinner tables in Lancaster County. Chefs say it’s tasty pan-seared as a fillet, or ...

The days will start cooling down, and the sun will keep setting earlier each day. It’s time for warm cider and cozy sweaters. Most importantly, it’s time for a cozy bowl of piping-hot soup. Welcome ...

DEAR SOS: I cut out a recipe for trout chowder several years ago but have misplaced it. It called for steaming the trout so that the bones and skin could be easily removed. I used this recipe several ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

1. In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand, covered.

Yes, that's bacon sprinkled on top of a bowl of Arabic spiced New England fish chowder, photographed in front of our tallis bag, which features a beautiful watercolor painting of Jerusalem.

I love to fish in the very cool and even downright cold times of the year. Which means most of the time in Central New York. Our region's abundance of fish is readily available at this time of year in ...